Crispy Pork Cutlets with Creamy Jalapeno Green Onion Gravy - Pork Schnitzel with Country Gravy
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- Опубликовано: 6 сен 2024
- Learn how to make a Crispy Pork Cutlets with Creamy Jalapeno Green Onion Gravy Recipe! Go to foodwishes.blog... for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this easy Crispy Pork Cutlets recipe!
Check out the recipe: www.allrecipes.com/Recipe/228045/Crispy-Pork-Cutlets/
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That's right Chef John. Waste not want not. I will flour like this from now on.
Also less mess. At the end of the breading process i have always breaded myself
Me too. Thrilled to get that waste- and time-saving tip!
made it at the firehouse! LAFD Loves Chef John!
BLM
Raise your hand if Chef John's narration style annoyed you at first but now you can't get enough?! Hypnotic.
Hmm, I always liked it, I guess I'm weird. "But I can't even pretend to be concerned about that kind of thing" xD
Yeah I wasn't a big fan at first but it grows on you. His speech style almost encourages you to keep listening.
🙋♂️
And now when I watch his very old videos from before the cadence, I'm like "who are you?!?!?!"
First one I listened to was the “prison style meatloaf” , cracked me up. Instant fan.
I am now a line chef at the restaurant where I work at. All thanks to you Chef John. Used your recipes to impress my sous chef, and it was you that motivated you.
FOODWISHES NATION!
Your breading revolution has changed my life, If only I was younger. thank you.
Hearing chef John talk is so entertaining....I love watching his videos and his recipes are so impressive. You are the greatest, chef John!
Einer der wenigen Profis, die dieses Prädikat verdienen! Erstklassig!
The world is a better place for having you in it. Keep rockin'.
“I can’t even pretend to be concerned about that kind of thing.”
-- Chef John, Quotes to Live By 😂😂😂
I made this tonight for dinner and was blown away by how good it was. I wasn't real sure about the sauce with the dill pickles but it is really good. I have never been a big fan of pork loin but learned tonight that I just wasn't cooking it right. Thanks Chef John - a new dish to add to the rotation
Whenever I make a roux, I can hear Johns voice in my head: HOT ROUX COLD MILK NO LUMPS
Every time Chef John say's "Enjoy" I feel the love!
What a great way to make pork tenderloin...Love this method...Thanks Chef!...Also the eliminating the 3 dish breading station is brilliant...Never again will I use more than I need...Big fan.
I just made it for dinner and it was amazing. I have never cooked with pickles like this so was a shock as to how good it was. thanks
...I've been doing the three pan breading station system for years. This was the system, the tradition, the set way. Why did the thought never occur to me to try it all on one plate? Why do you get to be the revolutionary, Chef John? I'm going to go cook this now in shame and envy.
Genius! How many times have I NOT made a breaded dish because I didn't feel like the dreaded 3-dish dipping station? Many! And the mess. And the fuss. This is GENIUS, I tell you. Making this tonight. Thanks so much!!
Amazing recipe, especially the part with the breading of the schnitzels! I've learned a lot from you, Chef John! Thank you for the inspiration from a novice home cook.
This is one of my favourite cooking videos on the web beacuse even though it's so simple, I love how he shuts down all these assumptions about cooking in 2 seconds. So true, you totally don't have to get some massive bowl and fill it with flower, then another bowl for eggs, you can really just mix everything together in a wide dish LOL
my stack of recipes keeps getting bigger and bigger....i have to thank you chef john, for changing the relation i had with food and the act of cooking. it was always just a kind of necessity and a pain in the ass, bc of the lack of skills and experience, i knew that it would suck and taste awful.the lack of motivation drives many of us to just grab a frozen pizza and then trying to convince oneself that this tastes good til our diet consists only of instant products. thanks for all your efforts
For me, the eye opener was how to pound flat the pork cutlets. I never thought of putting them on their end, but after seeing this I realize that is the way to break down the muscle cells. Nicely done Chef John.
Oh man made this just now with my scallop potatoes and that gravy was freaking incredible, the girl friend is definitely going to give me some “extra” attention tonight, thanks my man!
I couldn't even keep track of the number of reasons to like this video. Your revolutionary breading method blew my mind!
Great idea to sprinkle flour and drench egg mixture over cutlet instead of dipping & wasting! I add a little mayo for richness & a drop of horseradish for flavor & make it Germanish! That sauce has me salivating...yum!
i used to do that when i was in college back in the early days of youtube. yes i'm having nostalgia for the "early days of youtube." in any event, i pass the torch to you.
PICKLE GRAVY! I'm in love.
Made these last night for my wife. With a side dish of German red cabbage and Spaetzle. She loves German food and she thought she had died and gone to heaven. She was just ok with the pickle gravy but I thought it was over the top and I smothered mine with it. Thanks for this technique on preparing the Schnitzel and I even ordered one of the meat pounders you used. I followed your directions to the letter and this was very tender and delicious. I suspect I will get a request for this meal again during Oktoberfest.
I made this tonight. The pork cutlet was amazing, but the sauce really took it over the top…. So delicious!
Oldie but goodie. In the 1980’s I lived in Germany. There were Schnitzel Sandwich stands readily available everywhere. Kind of like the, “roach coaches,” of today. Schnitzel, pretty much like you have here, on a crunchy hard roll. So addictive. Anyway, this sauce looks like the perfect topping so I’m going to slap it on a sourdough roll and reminisce of frauleins, beer, and crowded highways.
This guy is a boss.He made the pane-ing so clean and easy.
I'm totally in love with your revolutionary breading technique, shared it with my chef husband... Our minds are blown.
What a great, simple way to flour without wasting. You're like a genius.
As a German schnitzel and cutlet lover, AND A GRAVY WITH MY SCHNITZEL LOVER i will definitely learn this recipe to make for my man who is a pickles and jalapeno lover. You've just made our marriage, good sir!
I've made a few, and so far I've been amazed at how good they are and how simple his methods are. I'd never cooked anything more complicated than scrambled eggs before I made his amazing colorado chili.
Love it when you show how to skip/combine steps that results in fewer dishes/pots/pans. We live on a sailboat and my 2 burner stove top is my counter space until I drop the counter, so space is a premium. I can access the sink, refrigerator (a hole in the top of a cabinet) and stove/oven without moving my feet! I convert oven recipes to stovetop to avoid unnecessary heat in the boat, too. This recipe will be made this week. Especially liking that sauce! Thanks!
You are simply amazing Chef John! This sealed the deal of my love for you! thank you thank you thank you!
Made these when grandma came over, and she loved them! Thanks!
the chef is his own man "I can not even pretend to be concerned about such a thing". I first heard that cold milk/hot roux mantra over 4 years ago, and it simplified my white sauce construction FOREVER. thanks chef
Chef John I really have to thank you for opening me up to the culinary world. Every other chef seems to just rush into ingredients toss it all together and jumps right to the presentation. You on the other hand are methodical, take the time to explain the process, willing to change your own cooking methods and I think that really shows what a good cook you are! Thank you!
I just wanted to say that you have a very nice voice, very soft and clearly. It was so easy for me to understand you very well. Your recipe is amazing ,easy and quick.
Just made this for lunch! Absolutely delicious, an instant favorite in our home.
Congrats!
Here in Argentina we do this with veal and ham, mozzarella, neapolitan sauce and oregano on top, we call it Milanesas...will use your breading technique next time I make them, thank you chef john, and of course will try the Jalapeño Gravy too
Yummy! I want yours instead
Hey John,
Thanks for all the great recipes. About schnitzel, or any breaded stuff, the best way to get spices in recipe is to add some butter and spices to a pan along with your bread crumbs and fry for a little bit, imparting flavors to crumbs. Trust me, it is awesome.
After frying the crumbs with the spices & butter, won't the cutlets get overly brown when frying them?
I LOVE THIS BREADING METHOD!
I am a vegetarian but still watch your "meat" recipes because I learn something new each video, I am going to use that awesome short-cut to breading ... veggies :D thank you!
Why do I always end up watching these during night when I'm so, so hungry.. All your recipes and foods look delicious. :]
I graduated ICE as a future chef, and the way your knife just glided through that piece of meat made me SO happy. I wish I could find a knife that nice!
Love that revolutionary technique to get that flour on. Going to try that with everything I have to bread. Thanks 😊
the suggestion to place breaded items in the fridge uncovered for a time is a no b.s. suggestion. the breading does indeed adhere better during the frying process. thanks chef. I respect that a professional chef, having classical methods drilled into him in culinary school is able to think for himself and find more efficient methods to still produce a professional result
Tried this tonight and damn, the pork was fork-tender and way flavorful! Even without the jalapenos and pickles, the sauce was amazing! I'm looking forward to trying one of the chops with a fried egg and more of the sauce for breakfast. Thanks as always!
Your voice is so relaxing! I like listening to a playlist of your videos at work.
Any dish that uses pickles is a thumbs up in my book.
Just finished making and eating these. Delicious - the whole family loved it (even the picky one). Thanks for posting Chef John.
Great recipe. I used leeks vs. green onion and added a thai chili for a little extra kick in the sauce. That sauce can be used in so many recipes!
This is the best looking pork cutlet and gravy recipe I found! 😍
Made this for dinner today and it was amazing! The breading technique is awesome and letting the breaded pork sit uncovered in the fridge for 15 minutes worked incredibly well, better than I thought. It really made a difference. The only difference was that i made the pork first, removed, then immediately made the gravy in the same pan with the remaining oil. We all loved it and i already have requests to make it again soon
I remember eating a Pork Schnitzel when we stopped at a restaurant during our road trip from Canberra last April. Good times. :)
Love the quick and clean breading method. Gonna have to try that on other breading projects. Great recipe!
Great recipe and perfect for cheap but tasty student cooking! Couldn't believe how tasty this was, with such minimal effort. Couldn't get panko but golden breadcrumbs were still great!
I love this recipe! For those living in a trailer, as in retirement park camp trailer (haul-able to anywhere there is fair weather) this recipe is so simple. Less space to make it and less clean up makes a happy retiree!
Genius method of breading!!!!! Do the same to make fresh pasta. Add egg first, and add flour one teaspoon at a time.
Chef John !
You are a culinary genius !!!
am from sudan and i always make your great receip . love you sooooo much thx
Love Chef John. Most influential chef on line. Learned a lot from this man. You will too. Now, for some red babbage info for these cutlerts...yum!
I know this video is almost 4 years old but I just wanted to say I made this along with the roasted garlic blue cheese green bean almondine and my fiancee and I both agreed it was the most delicious meal we've ever cooked. Thanks chef!
I never should have looked up a food video, now i'm hooked looking at all this mouth watering food.
These are by far THE best cooking videos on youtube. Thank you so much Chef!
Hey Chef John, I made this last night and my partner and I loved it. So easy to make and so delicious. My partner is German so he explained the entire history of schnitzel. Thanks for all your great recipes. We really enjoy them, especially your crunchy onion rings.
Just made this, but no panko, just regular bread crumbs. Excellent dish and the gravy is amazing. Very interesting combination of flavors
Can’t stop making this one. Definitely a crowd pleaser 👏🏻
love the revolutionary breading
This is a GREAT channel! I've tried a dozen of Chef John's recipes and they always turn out great.
ABSOLUTELY OUTSTANDING. The era of the common made fry pan pork chops are over. My family destroyed this meal.
Thank you Chef John.
Chef John deserves the Nobel Prize for this earth-shattering new breading method! All those cowboys of the kitchen have been doing it wrong for centuries and I'm looking at you Escoffier, Gordon Ramsay and Jamie Oliver!
darn...i missed chef johns birthday......
HAPPY HAPPY HAPPY HAPPY HAPPY HAPPY HAPPY BELATED BIRTHDAY CHEF JOHN!!!
Mind Blown... 🤯.... this breading technique is awesomeriffic!!! Thanks Chef John!
Love this style of breading!
We made this last night and it was absolutely delicious. All of our kids couldn't get enough, actually licked their plates dry lol!
I had the same problem as you few years back, best thing to do is either check with a local restaurant to see if they'd like to have your spare oil, as they should be selling theirs to an oil recycling company or you could contact one of those companies your self. My local oil recycling company, here in Greece, run a pick up service, i'd happily give them the oil for free but they are nice enough to exchange washing up liquid or detergent for it.
Made it!!! Hubs was in tenderloin heaven 🥰… Thanks Chef!
Brilliant way to bread them!! All in 1 pan!!
I can't wait to try this. Oh, and as always, you have an soothing voice.
I just love how you talk. It's so ASMR! Sometimes I don't even want the recipe. I just put your videos on replay when I'm going to bed so that your voice can lull me to sleep as I am an incurable insomniac. I must admit that I have woken up from dreams where I am being chased by fried chicken, mac 'n cheese and poached pears. The thing is, I WANT them to catch me lol....hahahaha :)
Why does his man not have his own TV show! simply amazing!
Great breading technique. I made this with chicken instead of pork and it cam out incredibly good.
I'm going to order my pork cutlet (milanesa de puerco) from my favourite cocina economica here in Mérida, Mexico, and have my jalapeño gravy ready when it arrives! Pro tip -- add lime zest to your panko!
CHEF JOHN. YOU DESERVE A ROUND OF APPLAUSE.
Made this last night, wow out of the park, thank you chef.
I just discovered this and loved it. I used hot smoked Paprika for additional heat.
When I get my own place im just going to stay in the kitchen all night making these recipes.
Love you John, Your an absolute Star.
I make my own homemade breadcrumbs using left-over bread ends and stale slices of bread (all kinds of bread, whole grain, sour dough, etc); break them up into pieces, toast in oven, then place in blender or processor, add dried granulated garlic, dried parsley and dried onion bits...Awesome compared to any store bought breadcrumb and no "partially hydrogenated oils" or other junk ingredients...cheaper...better! Store in mason jar.
OMG eating this now....so great! Even if you mess a few things up like I did, it's still delicious and idiot proof! The pickles are great in the gravy!
I love this video. I've never understood using so much flour, eggs or breading.
There is a lot to love about this video!
Have used the three plate dredging station technique for years. Thanks to you I have now eliminated two stations! BTW nice recipe as well.
I made this tonight and really am enjoying the sauce over my pork. Thanks so much! Love your vids!
i learn something new every time i watch your videos ! i always seeded my jalapenos but omg it looks so easy the way you do it i never thought of doing that. Oh and you always make me hungry your wife is a lucky woman lol love the videos keep them coming!!
I made this tonight and under seasoned them by a little bit. Definitely going to try again.